This produces the characteristic eyes (holes), aroma and flavor associated with Swiss, Gruyere and Emmenthal. This culture must be used in conjunction with a Thermophilic or Mesophilic culture for preparing Swiss-style cheeses.
Propionibacteria freudenreichii subsp. shermanii
Amount to use will vary depending on the type of cheese being made. Use 1/8 teaspoon per 2-4 gallons of milk. Packet contains approximately 8-10 teaspoons and will set 100-200 gallons.
Add 1/16 teaspoon directly into your milk for each gallon you are using.
Store in the freezer. Will last up to 1 year if stored properly.